White peaches and white rum make for a peachy sorbet.
Cut peaches into chunks, and place chunks in a food processor or blender. Process until pureed.
In a large bowl, mix together all the ingredients until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store sorbet, frozen, in an airtight container up to 3 days.
You can substitute frozen peaches for fresh ones; thaw and drain the peaches, then weigh 1 1/2 pounds of flesh.